Hojicha Pudding

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes until it becomes spongy. Set aside.
2. Heat the milk mixture
   In a medium saucepan, combine the milk, heavy cream, granulated sugar, and brown sugar. Heat over medium-low heat, stirring occasionally, until it begins to simmer but doesn't boil. Remove from heat.
3. Incorporate the hojicha
   Add the hojicha powder to the warm milk mixture and whisk vigorously until fully dissolved with no lumps. Allow the mixture to steep for 5 minutes to extract the full hojicha flavor.
4. Temper the egg yolks
   In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the warm hojicha milk mixture to the egg yolks while whisking constantly to prevent them from curdling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hojicha milk.
5. Cook the custard
   Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon (about 3-5 minutes). Do not let it boil. Remove from heat and add the bloomed gelatin, vanilla extract, and salt. Stir until the gelatin is completely dissolved.
6. Strain and portion
   Strain the pudding mixture through a fine-mesh sieve into a measuring cup or bowl to remove any lumps or bits of cooked egg. Pour the strained mixture evenly into four serving dishes or ramekins.
7. Chill until set
   Cover each dish with plastic wrap, making sure the plastic touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until completely set.
8. Serve and garnish
   Before serving, remove from the refrigerator and let sit at room temperature for 5-10 minutes. Optionally, top with a dollop of whipped cream and a light dusting of hojicha powder for garnish.